Spaghetti with Pesto Trapanese
Description
This dish is easy to make, quick and very fresh. You don't have to be a fan of pesto to enjoy it. Serve it as the main dish, or as a side dish to your favorite meat. Serve with a salad and garlic bread.
Ingredients
¾ lb. cherry tomatoes
12 leaves fresh basil
⅓ c. whole almonds, lightly toasted
1 garlic clove, crushed and peeled
¼ t. peperoncino
½ t. kosher salt, plus more for cooking the pasta
½ c. extra-virgin olive oil
1 lb. spaghetti
½ c. Parmigiano-Reggiano, freshly grated
Directions
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Rinse the cherry tomatoes and and the basil and pat them dry.
Place the tomatoes into a blender or food processor bowl followed by the garlic clove, almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large bits or pieces remain.
With machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste and adjust seasoning. If you're going to eat the pasta in a couple of hours, leave the pesto at room temperature, refrigerate it for longer storage, up to 2 days, but return to room temperature before cooking the pasta.
Cook the spaghetti in 6 quarts of water that has been brought to a boil, with 1 tablespoon salt to the boil in a large pot. Scrape the pesto into a big warm bowl.
Cook spaghetti al dente, lift it from the cooking pot, drain briefly, and drop it into the pesto. Toss spaghetti quickly to coat it. Sprinkle the cheese all over, and toss again. Serve immediately in warmed bowls.
Sprinkle more cheese on if desired.
4-6 servings